CHECCO Il Pastaio - THE STORY

In Creazzo, Veneto, pasta is still something made with hands.
Checco il Pastaio is a small factory led by Francesco Barnes, a chef with a Michelin-starred background and a deep respect for the pasta traditions of the region. His expert knowledge of all the traditional pasta shapes of Veneto: Agnolo, Ritortello, Cappellaccio, Mezzaluna, Quadro is unrivalled and we are proud to be able to bring you this unique selection of pasta products via House of Pasta.
The team makes every piece by hand in their artisan factory, bringing together fresh free-range eggs, carefully selected ingredients and traditional Veneto shapes.
It is a collaboration built around something Salvo 1968 has always believed: when the ingredients and the people behind them are exceptional, you don’t need to overcomplicate the food.
The only machine to be found in the kitchen is the roller that presses the pasta sheets. Everything else happens by hand at a wooden table. Fillings are cooked fresh each morning by a team of Italian chefs, some over a wood-fired element. The pasta sheets are thin and 33% egg. Fillings are generous, at around 70% of each piece, featuring whole pieces of vegetable, meat or fish. Each parcel is pinched closed by a person. Learning to close them properly takes about a year.
Every piece is then blast-frozen straight away. No preservatives needed, freezer stable for twelve months, and only taking four minutes from frozen to the plate. From Veneto to your menu
Made in Creazzo. Frozen at source. Delivered by Salvo 1968.